St. Paul daily globe. [volume] (Saint Paul, Minn.) 1884-1896, 1887-09-18

band, father or brother no food tastes
half so sweet as that prepared by wife
or mother Or sister?
Now, while every one of the thou
sands OF preServers, Gin more ways than
One) who read the SUNDAY GLOBE
would like to be able to do this, many
have written the GLOBE stating that
they had nothing but the stere0typed
cook book recipes, and requesting that
some recipes be published in this
paper.
Always willing and anxious to please
the many lady readers, the GLOBE
herewith sets forth a number of recipes
for preserving some of the staple fruits.
Although the fact may be already
known to the readers, it will neverthe-
less do no harm to repeat here a few
suggestions as to the conditions neceS-
sary to bring about the best results:
First of all, kettle should be kept on
purpose; brass, if very bright. will do.
tie which is not bright it becomes DOiS-
onOuS. Ironware lined with porcelain
is the best of all. The chief art in max
ing nice preserves, and such as will
keep, consists in the proper preparation
of the syrup and in boiling them Just
enough. English houSekeeperS think it
necessary to do them very slowly. Loaf
sugar is the very best to use.
Preserves keep best in glass lars.
which have also this advantage, that
you can see whether or not fermenta-
ton has commenced without opening
them, and small-sized jars, containing
only enough for once or twice, are best,
as the frequent opening of large jar
Injuries its entire contents by the re-
peated admission of the air.
A good way of scalding preserves, if
injured by mould, is to put the jar into
a hot oven as soon as bread is drawn
let it stand three Or four hours. This,
or setting the jar into a kettle of water,
is much better than to Scald them the
ordinary way, as they then are exposed
to the air when poured into the preServ-
ing kettle and also when returned to the
jar.
PEACHES (wHoLE) PRESERVED.
Take peaches which are perfectly
sound and not too ripe. Wipe off their
and pour boiling water over them.
Keep them covered and let them remain
SO until they are cool. Lift them care
fully out of the water, drain and peel
them and place in layers alternately
with sugar, sprinkled over quite
thickly. Then cork aud seal them with
resin.
PEACHES Branded.
Stew some nice ripe peaches in a
syrup of seven ounces of sugar and a
|. pint of water. When tender place them
in wide-necked bottles. Leave space in
each jar to admit to every sort of fruit
two wineglassfulS of cOgnac brandy,
and add few blanched peach kernels.
Cork and seal the bottles.
PEARS PRESERVED.
Pare, halve and core any of the stand
ard brands of pears not too ripe.
Place them in a jar or jars. Add three
pounds sugar to every four pounds of
! pears. Add little lemon and ginger
| and enough water to moisten sugar, and
| let them steam for about four or five
| hours. Some take six hours. Then turn
| them into small jars and cork them her
metically. If it is desirable to have
them cOlored to improve their appear
ance, add few drops of cochineal.
PRESERVED APPLES.
Pare, core and quarter about one-half
peck of pippins or russets. Have ready
| six pounds of sugar and one quart of
| water. Boil to a syrup, add the rind of
two lemons and One-quarter ounce of
| whole ginger. Then let the whole sim
mer for about one-half hour, until the
| apples look clear. This is a splendid
| winter compete.
DAMSONS OR PLUMS.
Pare the fruit, after being picked, into
any kind of medium jar not holding
more than two quarts, add to each quart
| of fruit one-half pound of granulated
sugar, then set jar in cold water over a
| moderate fire. Let simmer for about
! fifty minutes, 80 that the fruit will be-
come quite soft, then let cool. Then re-
move covers and pour the juice into a
| preserving pan and boil it for about fif-
teen minutes more. Strain it over the
fruit and fasten the covers on again.
| Keep in dry and cool place.
| OUNCES WITH SWEET APPLES.
| To increase the quantity without the
addition of sugar have as many large,
fair sweet apples pared, quartered and
eored as will weigh one-third as much as
the ounce. When the ounce is boiled
enough, take it out and put the sweet
| apples into the syrup and boil them
| until they begin to look red and clear.